Cassava Cake

Name: Cassava Cake
Prep time: 10 min
Cook time: 1 h
Total time: 1 h 10 min
Cuisine: European
Ingredients: ¾ can (300g) condensed milk; ¾ can (300g) full fat coconut milk; 9 ounces (255g) milk (or plant-based alternative (almond, soy, etc.)); 2 egg yolks; 16 ounces grated cassava (aka yuca); 2 teaspoons vanilla extract (or pandan extract); ¼ can (100g) condensed milk; ¼ can (100g) coconut milk

6 steps

Prep:10minCook:1h

Substituted pandan extract for a little extra flavor

Updated at: Thu, 21 Nov 2024 21:49:45 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Low

Nutrition per serving

Calories2036.6 kcal (102%)

Total Fat87 g (124%)

Carbs285.6 g (110%)

Sugars153.2 g (170%)

Protein35.6 g (71%)

Sodium560.7 mg (28%)

Fiber6.1 g (22%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

0.8 x 300gcondensed milk

can

0.8 x 300gfull fat coconut milk

can

255gmilk

or plant-based alternative, almond, soy, etc

2egg yolks

16 ouncescassava

grated, aka yuca

2 teaspoonsvanilla extract

or pandan extract

0.3 x 100gcondensed milk

can

0.3 x 100gcoconut milk

can

Instructions

Step 1

Preheat oven to 350°F

Step 2

Create the Cassava Cake Mixture. In a mixing bowl, combine the grated cassava, condensed milk, coconut milk, egg yolks, milk and vanilla (or pandan) extract.

Step 3

Brush the inside of a baking dish with oil and pour the mixture. Bake for 45 minutes or until mixture has set.

Step 4

Create the Custard Topping. In a medium bowl, combine egg yolks, condensed milk and coconut milk.

Step 5

After the cassava cake bakes or is set, pour the custard mixture over the top of the cassava cake. Bake for another 15 – 20 minutes or until the custard is set.

Step 6

Serve and enjoy! Sprinkle some pinipig (toasted rice) for some extra texture.

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